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Cranberry White Chocolate Cheesecake with Candied Cranberries Recipe

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★★★★★

4.5 from 139 reviews

This elegant cranberry cheesecake features a buttery graham cracker crust, a rich and creamy filling infused with vanilla bean, topped with a luscious white chocolate mousse and a layer of vibrant cranberry jam. Finished with optional candied cranberries for an extra festive touch, this dessert combines tart and sweet flavors perfect for special occasions.

Ingredients

Scale

Cranberry Jam

  • 16 oz fresh cranberries
  • 1 cup granulated sugar
  • 1/2 tablespoon vanilla extract

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup brown sugar
  • 5 tablespoons butter, melted
  • 1 teaspoon vanilla extract

Cheesecake Filling

  • 24 oz cream cheese, softened
  • 3/4 cup heavy whipping cream
  • 2 tablespoons sour cream
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons cornstarch
  • 1/2 cup granulated sugar
  • 1 vanilla bean (seeds scraped)

White Chocolate Mousse

  • 8 oz baking white chocolate
  • 8 oz cream cheese, softened
  • 8 oz whipped topping

Optional Candied Cranberries

  • 8 oz fresh cranberries
  • 1 1/2 cups water
  • 1 1/2 cups sugar
  • 1/2 cup fine sugar

Instructions

  1. Make the Cranberry Jam: In a saucepan, combine fresh cranberries, granulated sugar, and vanilla extract. Cook over medium heat for 15 minutes, stirring occasionally, until the mixture thickens. Remove from heat and allow to cool completely before using.
  2. Prepare the Crust: In a bowl, mix graham cracker crumbs, brown sugar, melted butter, and vanilla extract until well combined. Press the mixture firmly into the bottom of a springform pan to create an even crust layer. Spread half of the cooled cranberry jam evenly over the crust.
  3. Make the Cheesecake Filling: Beat the softened cream cheese together with granulated sugar until smooth. Add sour cream, vanilla extract, eggs, cornstarch, heavy whipping cream, and vanilla bean seeds scraped from the pod. Mix well until fully incorporated. Pour the filling over the jam layer in the pan.
  4. Bake the Cheesecake: Preheat the oven to 325°F (163°C). Place the springform pan in a water bath by setting it inside a larger pan filled with hot water about halfway up the sides of the springform pan. Bake for 70 to 75 minutes until the filling is mostly set but still slightly jiggly in the center. Remove from oven and allow to cool completely, then refrigerate for at least four hours or overnight to set fully.
  5. Add Topping: Spread the remaining cranberry jam evenly over the chilled cheesecake. Prepare the white chocolate mousse by melting the white chocolate gently until smooth. Beat cream cheese until smooth, then mix in the melted white chocolate. Gently fold in the whipped topping until light and fluffy. Spread this mousse over the jam layer.
  6. Decorate: Decorate the cheesecake with swirls of mousse or optionally use candied cranberries for garnish. To make candied cranberries, simmer fresh cranberries in water and sugar until tender, then roll them in fine sugar to coat. Chill until ready to use. Serve chilled and enjoy.

Notes

  • Use a water bath during baking to prevent cracks in the cheesecake and ensure even cooking.
  • Allow the cheesecake to fully chill in the refrigerator for best texture and flavor.
  • Candied cranberries add a beautiful decorative touch and extra sweetness but can be omitted if preferred.
  • Scraping seeds from the vanilla bean adds intense vanilla flavor; vanilla extract alone will work but with less depth.
  • Make sure cream cheese is softened to room temperature for smooth batter without lumps.

Keywords: cheesecake, cranberry jam, white chocolate mousse, graham cracker crust, dessert, holiday dessert, creamy cheesecake

Find it online: https://thedishspot.com/cranberry-white-chocolate-cheesecake-with-candied-cranberries-recipe/